Monday, March 22, 2010

New Orleans Po'Boys

RESTAURANT REVIEW- JOHNNY'S PO-BOYS

Every year I go to Nawlin’s for Mardi Gras and every year I eat a po’boy or two…or three. This year girlfriend Chris and I found ourselves outside Johnny’s Po-Boys. You know when a line extends out the door and into the street, the food inside must be good.

So, we joined the crowd and waited our turn at this small hole-in-the-wall type shop. And… the wait was worth it. The restaurant on St. Louis Street has been in business since June 30, 1959 and the old pictures look pretty much like the current establishment. It’s family owned and operated.

Accolades and photos line the wall: Rand McNally's Best of the Road and a Good Housekeeping's Top 100 Value Restaurants in the United States among others. Johnny's was also one of the first restaurants to re-open after the devastation of Hurricane Katrina.

Chris and I ordered oyster po’ boy’s for our late lunch, a New Orleans' specialty that has grown on me. Po’ Boys are sandwiches typically made from French bread that’s crusty on the outside with a soft, airy center and fried fish. Take your pick from shrimp, oysters, catfish, clams, crawfish, etc. and even meat, but most folks go for seafood. The order taker will ask, “dressed?” That means with mayonnaise, lettuce, tomato and sliced dill pickles. Say,"Yes.”

At Johnny’s you need to pick out your soda or beer from the glass case before you order. In my opinion, beer is a perfect compliment to the taste of the meal. We chose Dixie and Abita, a local New Orleans brew. We also ordered sweet potato fries.

There's no telling how many sandwiches Johnny’s sells on a regular day but locals say the place is always packed- even at 10 AM. That certainly says something. Do try one yourself and I bet you won't be disappointed.

Member of International Food,Wine & Travel Writers Association

Debi in Florence Cooking School

About Me

Bylandersea-Food Tales features culinary articles, restaurant, product and cookbook reviews as well as recipes from my world-wide journeys. I also include bite size nuggets about what’s happening in my own kitchen. I honestly present my likes and dislikes, successes and failures. I'm a member of the International Food, Wine and Travel Writers Association and Society of American Travel Writers. My website, www.bylandersea.com, contains articles about my global adventures and a link to my travel journal:The Luggage Diaries.